The indigenous people ate what they had available including beans, corn, tomatoes, potatoes, cacao, chiles, turkey, capsicums, vanilla, squash, avocados and tropical fruits. Insects were an indispensable element in their diets. These foods were highly nutritious, and high in vitamins, minerals and proteins. Fats were used from animals such as wild boar, turkeys and armadillos. [From the online exhibit at The Tamale Museum]